Kitchen Manager

ASM Global•Hampton, VA

5d•$20 - $22•Onsite

About The Position

This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef. This role also involves overseeing the stewarding department and training of all kitchen and stewarding personnel.

Requirements

At least four years of culinary experience in a banquet facility-producing meals for large events.
Advanced oral and written communication skills.
Strong orientation to customer service and ability to work with other staff members in the facility.
Results oriented individual with the ability to meet required budgetary goals.
Excellent organizational, planning, communication, and inter-personal skills.
Ability to undertake and complete multiple tasks.
Computer skills to include Excel programs.
Must adhere to local Health Department codes.
Ability to be creative with food presentations and maintain a quality product.
Serve-Safe certified.

Responsibilities

Ordering, receiving and preparing food items.
Maintaining food costs and budget goals.
Produce required product according to Banquet Event Orders for each event.
Maintains an active role in local hospitality community and professional associations.
Attend in-house event-related meetings and relays immediate changes with other departments.
Maintaining all kitchen equipment cleanliness and annual maintenance.
Training of all kitchen and stewarding staff to include “Serve-safe” and any health department regulations.
Maintain a Health Department score of 90 or higher.
Inventory controls.
Responsible for Kitchen in absence of Executive Chef.
Assists with monthly inventory.
Training of all cooks.
Supervises all kitchen and stewarding staff.